Tortillas, ready-to-bake or -fry, flour, shelf stable
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.5 MG | 41% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 4.2 MG | 26% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 118 UG | 30% | |
| Choline, total | 6.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 4.2 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 163 MG | 13% | |
| Iron, Fe | 3.3 MG | 18% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 213 MG | 17% | |
| Potassium, K | 133 MG | 3% | |
| Sodium, Na | 742 MG | 32% | |
| Zinc, Zn | 0.6 MG | 5% | |
| Copper, Cu | 0.1 MG | 13% | |
| Manganese, Mn | 0.5 MG | 22% | |
| Selenium, Se | 21.9 UG | 40% |
Nutrition Highlights
- Good source of Sodium, Na (32% DV).
- Good source of Manganese, Mn (22% DV).
- Good source of Selenium, Se (40% DV).
- Good source of Thiamin (41% DV).
- Good source of Niacin (26% DV).
- Good source of Folate, total (30% DV).
About Tortillas, ready-to-bake or -fry, flour, shelf stable
These versatile flatbreads are a staple in many cuisines, offering a convenient base for a variety of meals. Typically made from wheat flour, water, and fat, they come in a shelf-stable form, ready to be heated and enjoyed. Their relatively high carbohydrate content provides a good source of energy, and the moderate protein contributes to satiety. However, it's important to note the calorie density; a few tortillas can quickly add up in terms of caloric intake. The fiber content, while present, is relatively modest, so consider accompanying them with fiber-rich fillings for a more balanced meal.
Flour-based options are incredibly adaptable in the kitchen. They are perfect for wrapping fillings to create burritos, tacos, and wraps. They can also be used as a base for pizzas or quesadillas. When baked or fried, they transform into crispy chips for dipping. To enhance the nutritional profile, choose whole-wheat varieties when possible, as they offer a higher fiber content and potentially more micronutrients. Consider portion sizes and fillings to create a balanced meal.
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